1 – turnip
Start by chopping and sauteing two onions in just a tiny bit, less than a tablespoon of olive or grape seed oil; along with two to four cloves of garlic, depending on the size.
Then blend the onions, garlic, chicken bouillon, 3 cups water, thyme, basil, black pepper, sage and rosemary until smooth.
Pour the bouillon mixture into a large pan.
Chop the carrots, turnip, red pepper, yellow pepper, orange pepper, butternut squash, parsnip, small red potatoes, sweet potatoes, and zucchini into small bite size pieces. This is the most time consuming part of this recipe.
Add the chopped vegetables to the bouillon mixture, bring to a boil, then lower the heat and let simmer for several hours, or cook in a crock pot all afternoon on medium heat.
This makes about 8 servings, so I freeze half and make dinner and lunch for Tom and I out of half, saving the rest for another day when I do not have the time to chop all vegetables.